Eggs Benedict

This recipe was prepared using Braun’s MultiQuick 7 Hand Blender with its whisk attachment.

Ingredients

3 egg yolks

1 tbsp lemon juice

½ cup cold butter, divided

8 eggs

8 strips Canadian-style bacon

4 English muffins, split and toasted

To make Hollandaise, add egg yolks and lemon juice to a 1 ½ –quart sauce pan. Whisk using Braun’s MultiQuick 7 Hand blender with its whisk attachment on low speed. Add ¼ cup butter. Heat over very low heat, stirring constantly with whisk continuing on low speed, until butter is melted. Add remaining ¼ cup butter. Continue whisking until butter is melted and sauce is thickened. Place a lid on pan to keep sauce warm.

To poach eggs, fill a large saucepan with 7.5 cm of water. Bring water to a gentle simmer. Carefully break eggs into a small bowl and then gently pour into boiling water. Repeat with 3 eggs. Cover pan and let eggs cook for 2 ½ to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon. Repeat with 4 more eggs.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat.

Top toasted muffins with a slice of bacon, one poached egg and a spoon of hollandaise. Serve immediately with a mixed green salad and a mimosa.